Learn the ins and outs of ice cream manufacturing
as knowledgeable instructors take you from
'Cow to Cone' at the annual Penn State Ice Cream
Short Course.
Each year about 120 students from all over the
world attend the program. In its 127th-year history
the course has attracted more than 4,400
participants from every state in the nation
and every continent except Antarctica.
The student roster reads like a Who's Who of ice
cream. Representatives from mom-and-pop operations
as well as industry leaders, have traveled to
University Park to learn the secrets of ice cream
making. Participants represent Baskin-Robbins, Ben
and Jerry's, Blue Bell Creamery, Borden, Colombo
Dreyer's Grand Ice Cream, Friendly, Good Humor/Breyers
Haagen-Dazs, Hershey, HP Hood, International Dairy
Queen, Mars, Inc., Nestle, Sealtest, Schrafft,
Wells, and other well-known ice cream manufactures.
This 7 day course is offered annually in January.
At this year's short course, students will attend
more than 20 workshops on specialized areas of
ice cream technology including flavoring, refrigeration
freezing and hardening techniques, and the
manufacture of frozen yogurt and novelty frozen
desserts.
The Berkey Creamery serves as a laboratory for
research. Students should be prepared to study and
review materials outside of class an optional closed-book
examination follows the morning class session on the
last day.
Certificates will be awarded after the exam and class
awards will be presented at the evening banquet.